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WHAT  ONE  CAN  DO  WITH 
A  CHAFING-DISH  ' 

A  Guide  for  Amateur  Cooks 


By  H.  L.  S( 


NEW  REVISED  AND  ENLARGED  EDITION 
TWENTIETH  THOUSAND 


G.  P.  PUTNAM'S  SONS 
NEW   YORK   &    LONDON 


Copyright.  1889 

BY 

H.  L.  SAWTELLE 


Copyright,  1890 

BY 

JOHN   IRELAND 


Copyright.  1896 

BY 

JOHN  IRELAND 


Contents. 


Anchovy  Toast,  Creamed, 

.   148 

Articles    convenient    to    have 

for 

Chafing-dish, 

•       5 

Beans,  Lima,    .... 

.  114 

Beef,  Cold  Roast,  Rechauffe  of. 

.     66 

Beef,  Chipped, 

•     63 

Beef,  Curry  of  Cold  Roast,     . 

•     65 

Beef  en  Matelotte,   . 

.     62 

Beef  with  Jelly, 

.     69 

Beefsteak  k  la  Mode, 

•     59 

Beefsteak  Rechauffe, 

.     60 

Beignets  de  Pommes, 

•  145 

Bouches  D'Huitres, 

•     44 

Bouille-i-Baisse, 

•     31 

Bread  Saute,    .... 

.   146 

Bubble  and  Squeak, 

•     67 

Calf's  Liver  Saute,  . 

.     82 

Caviare, 

•   149 

Cheese  Crouton, 

141 

Cheese  Fondu, 

140 

Cheese  Souffle, 

142 

Chicken  4  la  Reine, 

95 

Chicken,  Canned,     . 

98 

Chicken,  Salpicon  of. 

97 

Chicken  Terrapin,  . 

96 

Chops  with  Mushrooms, 

72 

Clams, 

20 

Clams  and  Scallops,  Creamed, 

22 

Clams,  Soft-shell,     . 

21 

Collops,  Minced  au  Naturel,  . 

64 

Crabs  en  CrSme, 

S3 

Crabs,  Saute,    .... 

52 

Curry  Sauce  for  Cold  Meats, 

90 

CONTENTS. 


Dried  Beef  with  Eggs, 
Duck,  Canvas-back, 

Eggs  a  I'Espagnole, 
Eggs  a  la  Jardiniere, 
Eggs  a  la  Maltre  D'Hotel 
Eggs,  Creamed, 
Eggs,  Curried, 
Eggs,  Fricasseed, 
Eggs,  Scrambled,     . 
Eggs  en  huile.  Scrambled, 

Fish,  Cod,  Deviled, 

Fish,  Cod,  Scrambled, 

Fish,  Cod,  Tongues, 

Fish,  Curried, 

Fish — Halibut  Saute, 

Fish — Herring  i  I'Anglaise, 

Fish,  Rechauffe  of,  . 

Fish  Roe, 

Fish  Roe,  Shad,  Curried, 

Fish,  Salpicon  of,     . 


PAGE 
94 

128 

135 
134 
131 
132 
136 

137 

38 

35 
37 
3° 
40 

55 
28 
27 
54 
34 


Fish,  Salt  Cod,  Dessicated,     .  .     33 

Fish,  Salt  Cod,  Hash,       .         .  -36 

Fish,  Salt,  Scorched,         .         .  .32 

Fish,  White,  d  la  Provengale,  .     41 

Fricandeau  de  foie  de  veau,    •  .     83 

Fritadeila,         .         .         .         .  -91 

Frogs, 58 

Game,  Salmi  of,  ...  .  102 
Game,  Salpicoti  of,  .         .         .         .  105 

Ham  k  I'Espagnole,  .         .         .     88 

Ham  k  la  Fourchette,  .  .  -87 
Ham  and  Eggs,  ....  138 
Ham,  Deviled,  ....     86 

Ham,  Piquant  Sauce,  .  .  .89 
Hamburg  Steak,  .  .  .  .61 
Huitres  en  Coquilles,       .         .         -49 

Jambon  k  bon  goiit,  .         .         .  109 

Lamb's  Liver,  .....  84 
Lobster, 25 


CONTENTS. 


PAGE 

PAGE 

Lobster  h  la  Newberg, 

• 

24 

Oysters,  Kornlet, 

.  48 

Lobster  au  Natural, 

. 

23 

Oysters,  Sautes, 

•     45 

Lobster,  Curried,      . 

26 

Oysters,  Scolloped, 

.  46 

Macaroni  k  la  Gruyere,  . 

144 

Petit  Pois,          .         .         .         . 

.   no 

Macaroni  au  Gratin, 

125 

Pic-ca-dee,         .         .         .         . 

.     lOI 

Mushrooms— Agaricus  Cam 

pestris 

120 

Pig's  Feet  Saute, 

•     85 

Mushrooms  ^  la  Proven^ale 
Mushrooms  —  Cantharellus 

Ciba- 

124 

0                                                   ' 

Potatoes  it.  la  Lyonnaise, 
Potatoes  Rechauffe, 

.  112 
.     113 

rius,        .... 

122 

Potato  Souffle, 

.     Ill 

Mushrooms — Fair)'    Ring 

Cham- 

Poulet  au  Champignons, 

.     100 

pignon,  .... 

121 

Preface,     .         .         .         .         . 

7 

Mushrooms,  Meadow, 

118 

Mushroom  Puff  Ball, 

! 

119 

Prune  Toast,    .         .         .         . 

■   147 

Mushrooms,  Saute  of, 
Mushrooms  with  Bacon, 

117 
123 

Ragout  of  Cold  Meat,      . 
Reed  Birds,       .         .         .         . 

•  70 

•  107 

Mutton  or  Lamb  Re'chauffe, 

• 

71 

Reed  Birds  in  Blankets, 

.   108 

Mock  Oyster  Stew, . 

50 

Omelet,     .... 

. 

129 

Salmon  a  la  Reine, 

•     29 

Omelet,  Tomato, 

. 

13b 

Salmon  Rechauffe,  . 

•     39 

Oyster  Crabs,  Saute'  of,  . 

, 

SI 

Salpicon  Imperial    . 

■     99 

Oysters  a  la  Creme, 

47 

Sardine  Toast,  . 

■     56 

CONTENTS. 


Sardines  with  Hollandaise  Sauce, 
Scallops  and  Clams,  Creamed, 
Scallops  en  huile, 
Scallops,  Saute  of, 
Shrimps,  . 
Shrimps,  Creamed, 
Shrimps,  Stewed, 
Squabs, 
Stew,  English, 
Sweet-breads,   . 
Sweet- breads  d  la  Milanaise, 
Sweet-breads  and  Mushroom  Ra- 
gout,        

Tomato  Puree  and  Macaroni, 
Tomatoes  and  Mushrooms,     . 


57 

22 

43 

42 

17 
i8 

19 

106 

68 

75 
73 

74 

126 

116 


Tomatoes,  Fried, 

Tongue,  Deviled  Ox, 

Tripe, 

Tripe  Saute, 

Turkey,  Capilotade  of 

Turkey,  Salpicon  of. 


Veal,  Curried,  . 
Veal  Cutlets,     . 
Veal  Kidneys  Sauid 
Venison,    . 
Venison  Steak, 

Welsh  Rarebit, 
Welsh  Rarebit,  Pap 

Wheatena, 


115 

79 
92 

92, 

104 

i°3 

77 
76 

78 
80 
8i 

139 
143 
15° 


List  of  Articles  convenient  to  have  on  hand 
FOR  Chafing-dish  use. 

Tomato  Purde.     (Italian  grocer. ) 

Johnston's  Fluid  Beef.     (Any  good  grocer.) 

Anchovy  paste. 

Paprica  (Hungarian  red  pepper), 

Curry  powder. 

Kornlet. 

Caviare. 

Garlic. 

Can  of  unsweetened  condensed  milk. 

Mushroom  catsup. 

Tomato  catsup. 

Petit  Pois. 

Two  or  three  small  wooden  spoons. 

A  small  grater. 

Wire-toaster  for  gas. 


Preface.  ■ 

HAFING-DISFIES  are  growini^  daily  more  and  more  in  favor, 
and  to  the  daintiness  of  the  food  to  l)e  prepared  is  added  the 
charm  of  social  intercourse  and  the  informality  of  the  environment. 
The  excellence  of  the  edibles  so  prepared  lies  greatly  in  the  fact 
that  they  are  served  instantly,  and  that  the  hand  of  the  cook  is 
guided  by  brains.  Many  dainty  dishes  lose  much  of  the  piquancy 
of  their  flavor  in  the  transfer  from  the  kitchen  range  to  the  dining- 
room. 

Lalance  &  Grosjean  have  added  to  their  outfit  of  agate  utensils 
a  small  stove,  heated  by  a  remarkable  fuel  called  Sestalit,  which  emits 
no  smoke  or  odor,  is  cleanly  and  non-explosive,  and  creates  no  flame. 


It  will  be  found  a  most  convenient  addition  to  the  usual  alcohol  lamp, 
and  in  many  instances  will  take  the  place  of  it.  The  heat  is  mod- 
crate  and  uniform.  It  is  often  desirable  to  keep  one  dish  hot  while 
another  is  being  prepared,  and  in  cookincj  mushrooms  a  low  tem- 
perature is  essential,  in  order  to  preserve  their  delicate  flavor.  This 
mode  of  cooking  is  also  very  inexpensive,  as  two  cents'  worth  of  the 
fuel  will  keep  the  chafing-dish  supplied  for  at  least  two  hours. 

I  also  recomm.end  a  small  wire  arrangement  for  toasting  bread 
by  the  heat  of  a  gas-burner.  The  use  of  this  recent  invention  (which 
can  probably  be  found  at  any  of  the  house-furnishing  stores)  enables 
one  to  have  hot  toast  to  be  served  with  the  contents  of  the  chafing- 
dish. 


TT  will  be  noticed  that  the  recipe  used  almost  invariably  for 
-*-  the  chafing-dish  source,  is  two  tablespoonfuls  of  flour,  mixed 
smoothly  with  two  tablespoonfuls  of  melted  butter ;  the  spoon- 
fuls of  flour  should  be  scant,  even  tablespoonfuls,  and  those  of 
butter,  heaping.  Good  stock  can  be  made  at  a  moment's  notice 
by  dissolving  a  dessert-spoonful  of  fluid  beef  in  half  a  pint  of 
boiling  water,  well  seasoned  with  pepper,  salt,  and  two  or  three 
drops  of  extract  of  celery,  and  a  small  teaspoonful  of  onion 
juice. 


T  ESPECIALLY  recommend  the  use  of  Johnston's  Fluid  Beef 
-^  for  stock  and  sauces.  It  is  an  extract  of  the  choicest  beef, 
prepared  (under  letters  patent)  with  scrupulous  care,  and  is  not 
only  nutritive,  but  very  palatable.  It  has  a  much  more  agree- 
able flavor  than  any  of  the  other  condensed  preparations  of 
beef,  and  for  chafing-dish  use  it  will  be  found  to  be  almost 
indispensable,  as  many  of  the  recipes  depend  for  their  excellence 
partly    upon    this    invaluable    preparation. 


'"pHE    spirit    of    each    dish,   and    zest    of   all, 
Is   what    ingenious    cooks    the    relish    call, 
For    though    the    market    sends    in    loads    of    food, 
They   are   all    tasteless,   till    that,    makes    them    good." 

— Kings  Cookery. 


fT^HIS    foretaste    of    Epicurean    delights    I     dedicate    to    an    old 
friend    in    the  Admiralty,   the    delicacy    of   whose    gastronomic 
perceptions    is    the    best   authority    I    can    offer,    for    the    excellency 
of   these    recipes. 


12 


it 


T_TE    that    can    grasp    the   golden    mean, 
And    is    content    to    Hve    between 


The    little    and    the    grreat — 
Knows    not    the   wants    that    plague    the    poor, 
Nor   the   plagues   that   fret   the    rich    man's   door." 

— Horace. 


"H 


E    that   will    have   a   cake    out   of   wheat,   must    needs 
tarry    at    the    grinding." — Troilus  and  Cressida. 


13 


TX7E    may    live    without    poetry,    music    and    art, 

We  may   live  without   conscience,  and   live  without  heart; 
We    may    live    without    friends,  we    may    live    without    books, 
But    civilized    man    cannot    live    without    cooks ! 
He    may    live    without    books — what    is    knowledge  but  grieving? 
He    may    live    without    hope — what    is    hope    but    deceiving? 
He    may   live   without    love — what    is    passion    but    pining? 
But    where    is    the    man    that    can    live    without    dining?" 


14 


WHAT  does  cookery  mean?  It  means  the  knowledge  of 
Medea,  and  of  Circe,  and  of  Calypso,  and  of  Helen,  and 
of  Rebekah,  and  of  the  Queen  of  Sheba.  It  means  knowledge 
of  all  herbs,  and  fruits,  and  balms,  and  spices,  and  of  all  that 
is  healing  and  sweet  in  groves,  and  savory  in  meat.  It  means 
carefulness  and  inventiveness,  watchfulness,  willingness,  and  readi- 
ness of  appliances.  It  means  the  economy  of  your  great-grand- 
mother, and  the  science  of  modern  chemistry,  and  French  art, 
and  Arabian  hospitality.  It  means,  in  fine,  that  you  are  to  see 
imperatively  that  every  one  has    something   nice  to  eat." — Ruskin. 

It   means,   also,   that  much   may  be  done  by  taking  pains  with 
a   chafing-dish. 


15 


A  N  Agate  Chafing-Dish,  of  extra  size,  is  manufactured  expressly 
-'^-^  for  the  recipes  contained  in  this  book,  and  it  is  preferable 
to  any  other  (except  sterling  silver),  not  only  on  account  of  the 
smooth,  polished  surface,  but  the  much  greater  amount  of  heat 
to   be   obtained    quickly. 


16 


Shrimps. 

"r)UT  into  the  chafing-dish  two  tablespoonfuls  of  butter,  half  an 
-'-  onion,  grated  or  minced  very  fine.  When  hot,  stir  in  half  a  cup 
of  cold  rice,  carefully  boiled ;  add  a  gill  of  cream,  and  half  a  pint 
of  canned  or  fresh  shrimps  ;  add  a  tablespoonful  of  tomato  sauce. 
Stir  well  until  it  comes  to  the  boiling  point,  then  let  it  simmer  for 
about  five  minutes. 


17 


Creamed  Shrimps. 

r\NK  can  of  shrimps,  half  a  pint  of  cream,  a  teaspoonful  of 
^^  paprica,  a  little  salt,  and  a  little  nutmeg.  Cut  the  shrimps 
in  small  pieces  ;  put  all  together  in  the  chafing-dish,  stir  constantly, 
and  when  it  comes  to  a  boil  (do  not  let  it  boil  actively)  stir  in 
two  well-beaten  eggs  and  a  glass  of  Moselle. 


i8 


Stewed  Shrimps. 

T~)UT    in    the    chafing-dish    two    tablespoonfuls    of    butter;    when 


h-' 


■^  melted,  stir  in  a  tablespoonful  of  flour,  a  little  salt  and  pepper. 
Add  gradually  nearly  a  pint  of  rich  milk.  Rinse  in  cold  water  a 
can  of  N.  O.  shrimps,  dry  them,  cut  in  two,  and  add  them  to 
the  sauce.     Stir  constantly  for  four  or  five  minutes,  and  serve  hot. 


19 


Clams. 

TTAVE  twenty-five  clams  chopped  fine;  put  in  the  chafing-dish 
-*-  -^  two  tablespoonfuls  of  butter ;  when  melted,  add  two  table- 
spoonfuls  of  flour.  Add  the  clams,  with  half  a  pint  of  their 
juice ;  season  well  with  pepper  and  salt,  and  let  them  simmer 
from  ten  to  fifteen  minutes.  Just  before  serving,  add  a  gill  of 
cream,    and    let    it    come    to    a    boil ;    serve    hot. 


Soft-shell  Clams. 

TJAVE  all  the  hard  part  removed  from  fifty  perfectly  fresh  soft- 
^  -^  shell  clams.  Put  in  the  chafing-dish  a  heaping  tahlespoonful 
of  butter;  when  melted,  add  the  clams,  with  a  wineglass  of 
Madeira.  Let  them  cook  sloiuly  for  about  ten  minutes.  Add 
the  well-beaten  yolks  of  three  eggs  to  a  pint  of  cream,  pour  this 
over  the  clams,  and  stir  constantly  for  about  five  minutes. 


21 


Scallops  and  Clams  Creamed. 

ONE  bunch  of  soft-shell  clams  from  which  the  hard  part  has 
been  carefully  removed  ;  one-half  pint  of  scallops.  Let  the 
scallops  stand  in  very  hot  water  for  five  minutes,  then  dra'n.  Put 
in  the  chafing-dish  two  tablespoonfuls  of  butter;  when  melted, 
add  a  tablespoonful  of  fiour,  a  little  pepper  and  salt,  and  a  few 
drops  of  onion-juice ;  stir  in  a  gill  of  cream:  When  very  hot, 
add  the  clams  and  scallops,  and  cook  from  five  to  ten  minutes. 


22 


Lobster  au  Naturel. 

T^EAT  the  yolks  of  two  eggs,  with  two  tablespoonfuls  of 
■^  butter,  until  smooth ;  add  a  gill  of  cream ;  season  well  with 
pepper  and  salt;  stir  in  the  finely-chopped  meat  of  a  freshly- 
boiled  lobster ;  let  it  simmer  for  a  few  minutes,  and  serve  hot. 
Do    not    let    it    boil,  as    that    would    cook    the    egg    too    much. 


23 


Lobster  a  la  Newberg. 

'"PAKE  the  nicest  part  of  two  small  or  one  large  lobster,  cut 
^  into  small  slice,  put  in  the  chafing-dish  with  a  tablespoonful 
of  butter;  season  well  with  pepper  and  salt,  pour  over  it  a 
gill  of  wine ;  cook  ten  minutes ;  add  the  beaten  yolks  of  three 
eggs  and  half  a  pint  of  cream.  Let  all  come  to  a  boil,  and 
serve    immediately. 


24 


Lobster, 

/^HOP  or  shred  the  meat  of  a  cold,  boiled  lobster,  tail  and 
^  claws ;  pour  over  it  the  juice  of  two  lemons,  add  half  a 
teaspoonful  of  cayenne,  and  a  teaspoonful  of  salt.  Put  in  the 
chafing-dish  three  tablespoonfuls  of  fresh  butter;  when  melted, 
add  the  lobster.  Let  it  simmer  for  about  ten  minutes,  stirring 
constantly. — Caterer. 


25 


Curried  Lobster. 

T)UT  in  the  chafing-dish  a  lablespoonful  of  butter,  and  fry  an 
•^  onion  and  an  apple,  chopped  very  fine,  until  they  are 
thoroughly  cooked  ;  sprinkle  with  curry-powder,  according  to  taste, 
from  a  teaspoonful  to  a  tablespoonful  ;  mix  a  tablespoonful  of 
cornstarch  with  half  a  pint  of  cream  ;  pour  into  the  chafing-dish, 
and  when  it  is  smooth  and  very  hot  add  the  lobster,  cut  in  small 
pieces. 


26 


Fish  Roe, 

PUT  two  tablespoonfuls  of  butter  in  the  chafing-dish,  with  a 
tablespoonful  of  vinegar  or  lemon  juice.  Add  a  shad  roe 
(which  has  been  previously  boiled  about  ten  minutes  in  salted 
water).  Break  up  lightly  with  a  fork,  add  the  yolks  of  two 
hard-boiled  eggs,  mashed  fine,  a  small  cup  of  grated  bread 
crumbs,  a  little  chopped  parsley,  pepper  and  salt.  Stir  con- 
stantly   until    all    is    well    mixed,   and    serve    very    hot. 


27 


Rechauffe  of  Fish. 

/^UT  fine,  any  cold-boiled  fish;  put  in  the  chafing-dish  with 
^  two  tablespoonfuls  of  butter ;  when  melted,  add  a  cupful  of 
bread  crumbs,  two  eggs  beaten  slightly,  two  tablespoonfuls  of 
cream  or  milk,  a  teaspoonful  of  anchovy  paste,  a  little  pepper 
and  cayenne.  Mix  all  well  together;  let  it  simmer  about  five 
minutes,   stirring   constantly,   and    serve. 


28 


Salmon  a  la  Reine. 

"r)UT  two  tablespoonfuls  of  butter  in  the  chafing-dish;  when 
-^  melted,  stir  in  gradually  a  tablespoonful  of  ffour;  stir  until 
quite  smooth ;  add  a  gill  of  water,  the  juice  of  a  lemon,  pepper, 
salt,  a  small  onion,  minced  very  fine  or  grated,  and  the  yolks  of 
three  hard-boiled  eggs,  mashed  fine.  Add  a  can  of  salmon  or  a 
pound  of  fresh-boiled  salmon ;  let  it  simmer  about  five  minutes 
and   serve. 


2q 


Curried  Fish. 

COOK  one  tablespoonful  of  onion,  cut  very  fine,  in  one  table- 
spoonful  of  butter,  five  minutes.  Be  careful  not  to  burn. 
Mix  one  tablespoonful  of  curry  powder  with  one  tablespoonful 
of  flour,  and  stir  into  the  melted  butter.  Add,  gradually,  half 
a  pint  of  milk  or  cream,  stirring  constantly.  Then  add  a  large 
cupful  of  any  kind  of  cold-boiled  fish ;  let  it  simmer  a  few- 
minutes,   and    serve    very    hot. 


30 


BOUILLE  A  BaISSE, 

JT'RY  an  onion  chopped  very  fine  in  two  tablespoonfuls  of  pure 
^  olive  oil  ;  add  a  clove  of  garlic  minced  very  fine,  a  dash  of 
cayenne,  a  teaspoonful  of  salt,  a  tablespoonful  of  flour;  stir  until 
smooth  ;  then  add  half  a  pint  of  white  stock,  a  cupful  of  cold 
boiled  cod  or  halibut,  a  cupful  of  lobster;  let  it  simmer  from  ten 
to  fifteen  minutes,  stirring  often. 


31 


Scorched  Salt  Fish, 

T^ICK  a  small  piece  of  the  thickest  part  of  a  salt  cod,  which 
^  has  been  soaked  over  night,  into  long  flakes ;  dry  with  a 
napkin ;  put  in  the  chafing-dish  two  tablespoonfuls  of  butter ; 
when  z'cry  hot,  put  in  the  flakes  of  fish,  brown  a  little  .on  both 
sides;    serve    very    hot.       It    is    a   good    appetizer. 


32 


Salt  Cod  Fish,  Desiccated, 

"P)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter;  when 
-^  melted,  add  one  tablespoonful  of  flour,  stirring  constantly ; 
add  half  a  pint  of  desiccated  codfish,  which  has  been  soaked 
for  an  hour  in  tepid  water.  Add  a  gill  of  cream  and  a  little 
pepper,  and,  if  you  like,  a  suspicion  of  grated  nutmeg.  Let 
it    all    simmer    for    ten     minutes,    stirring    constantly. — Caterer. 


33 


Salpicon  of  Fish. 

r^lJT  cold  toast  into  squares  or  rounds;  lay  on  each  a  thick 
^  slice  of  raw  tomato  ;  on  top  of  each  put  some  flakes  of  cold 
cooked  codfish  or  halibut ;  cover  with  a  plentiful  supply  of 
Hollandaise  sauce.  Melt  a  tablespoonful  of  butter  in  the  chafing- 
dish  ;  lay  in  the  prepared  pieces  of  toast ;  cover  for  about  five 
minutes,  and  serve. 


Hollandaise  Sauce. 

CREx^M  quarter  of  a  pound  of  butter;  add  yolks  of  three  eggs; 
beat    well    together ;    add    the   juice    of    half    a    lemon    and    a 
small  saltspoonful  of  cayenne  ;    stir  until  smooth  and  creamy. 


34 


Scrambled  Codfish. 

PUT  half  a  pint  of  cream  into  the  chafing-dish  ;  when  hot,  stir 
in  half  a  pint  of  shredded,  well  freshened  codfish  ;  let  it 
simmer  about  ten  minutes,  then  add  two  well-beaten  eggs;  stir 
until  they  are  cooked,  add  a  little  white  pepper,  and  serve. 


35 


Salt  Codfish  Hash, 

T])UT  half  a  pint  of  cream  into  the  chating-dish  ;  add  half  a  pint 
-'-  of  mashed  potatoes,  half  a  pint  of  shredded  codfish,  and  a 
little  pepper.     Serve  when  thoroughly  heated. 


36 


Codfish  Tongues, 

T)UT  into  the  cliafincr-dish  a  heaping  tablespoonful  of  butter,  in 
-^  which  bruise  a  clove  of  garlic  with  a  small  wooden  spoon  ; 
take  out  the  garlic  ;  stir  in  until  smooth  a  tablespoonful  of  flour, 
pepper,  and  salt.  Add  a  pint  of  Moselle  or  any  white  wine  and 
when  hot  stir  in  the  beaten  yolks  of  two  eggs;  in  this  warm  the 
codfish  tongues,  which  have  been  previously  cooked  in  salted  water 
for  about  thirty  minutes. 


37 


M 


Deviled  Cod. 

IX  a  pint  of  cold-cooked  fresh  cod,  chopped  fine,  with  four 
■^^-^  hard-boiled  eggs,  chopped  fine.  Season  with  salt,  pepper, 
and  a  tablespoonful  of  chopped  parsley.  Put  in  the  chafing-dish 
half  a  pint  of  cream  and  a  tablespoonful  of  Anchovy  paste ;  when 
well  mixed  and  hot,  stir  in  the  above  mixture  and  serve. 


38 


Salmon  Rechauffe. 

SEPARATE  into  flakes  a  pound  of  fresh  or  a  can  of  salmon  ; 
pour  over  it  a  gill  of  French  dressing  made  of  equal  parts 
of  vinegar  and  oil,  a  few  drops  of  onion-juice,  pepper,  and  salt. 
Put  in  the  chafing-dish  two  heaping  tablespoonfuls  of  butter  and 
a  dessert-spoonful  of  flour ;  add  a  gill  of  cream  and  a  gill  of 
sherry  ;    when  well  mixed,  add   the  fish  and  heat  thoroughly. 


39 


Halibut  Saute, 

TTAVE  a  pound  of  chicken  halibut,  cut  in  thin  slices  about 
-^  -^  two  inches  square,  well  dredged  in  flour,  pepper,  and  salt. 
Put  in  the  chafing-dish  three  tablespoonfuls  of  butter  When 
very  hot,  put  in  the  fish  ;  as  soon  as  one  side  is  well  browned, 
turn  and  brown  the  other.  Take  out  the  fish  and  pour  into  the 
chafing-dish  the  contents  of  a  can  of  tomato  puree ;  as  soon  as 
hot,   pour  over  the  fish,   and  serve. 


40 


White  Fish  a  la  Provencale. 

T)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter;  when 
-^  melted,  add  one  tablespoonful  of  flour  and  a  gill  of  milk 
or  cream.  Mash  fine  the  )olks  of  four  hard-boiled  eggs,  which 
mix  well  with  a  teaspoonfuls  of  anchovy  paste ;  stir  constantly 
until  it  boils.  Add  a  pound  of  cold-boiled  halibut,  cod,  or  any 
white  fish,  cut  in  small  slices,  let  it  simmer  a  few  minutes,  and 
serve. 


41 


Saute  of  Scollops. 

r^UT  in  small  pieces  half  a  pint  of  scollops,  which  have  been 
^  previously  boiled  about  fifteen  minutes ;  squeeze  the  juice 
of  two  lemons  over  them ;  add  half  a  teaspoonful  of  cayenne,  a 
teaspoonful  of  salt,  two  tablespoonfuls  of  butter ;  put  all  in  the 
chafing-dish.      Stir   constantly   for   about   ten   minutes,   and   serve. 


42 


Scallops  en  Huile. 

T^UT  in  the  chafing-dish  three  tablespoonfuls  of  pure  olive  oil, 
■^  salt,  a  dash  of  cayenne,  six  drops  of  celery  extract,  and  a 
dessert-spoonful  of  lemon-juice.  Put  half  a  pint  of  scallops  in 
water  at  the  boiling  point  (do  not  let  it  boil)  for  fiv'e  minutes; 
then  drain  dry,  and  dredge  with  flour  by  shaking  in  a  napkin. 
When   the  oil   is  zwrj   hot,   add   the   scallops,   and   fry  quickly. 


-13 


BoucHES  d'Huitres, 

T~)  OLL  large  oysters  in  pepper  and  salt ;  have  ready  some  very 
^  *-  thin  slices  of  salt  fat  pork ;  wrap  each  oyster  in  a  slice,  and 
fasten  with  a  wooden  toothpick.  Put  in  the  chafing-dish,  and 
cook  just  long  enough  to  crisp  the  pork. 


44 


Oysters  Sautes, 

O  ELECT  a  dozen  large,  fine  oysters,  drain  the  juice  thoroughly 
^  from  them,  butter  the  chafing-dish  well,  and  when  z'ctv  hot 
place  the  oysters  in  single  layers.  When  brown  on  one  side  turn 
it  upon  the  other,  and  brown  that  also.  While  cooking,  keep 
adding  a  little  butter;  this,  combining  with  the  juice  given  out  by 
the  oyster,  forms  a  brown  skin  in  the  chafing-dish,  and  is  the  very 
quintescence  of  oyster  flavor.  Season  with  pepper  and  salt ;  when 
nicely  brovv^ned,  serve  all,  oysters  and  skin,  very  hot. — Caterer. 


Scolloped  Oysters,  • 

PUT  in  the  chafing-dish  two  tablespoonfuls  of  butter  and  a 
gill  of  cream ;  put  in  a  layer  of  oysters,  well  drained,  and 
sprinkle  over  it  two  tablespoonfuls  of  cerealine  (Cerealine  Flakes), 
another  layer  of  oysters,  more  cerealine  and  some  small  bits  of 
butter;  season  with  pepper  and  salt.  Put  on  the  cover,  and  cook 
from  five  to  ten   minutes. 


46 


Oysters  a  la  Creme, 

T^UT  in  the  chafing-dish  two  tablespoonfuls  of  butter,  half  a 
^  pint  of  cream,  a  salt-spoonful  of  salt,  same  quantity  of 
pepper,  a  little  powdered  mace,  or  grated  nutmeg,  and  two  bay 
leaves.  When  it  boils,  sift  in  two  dessert-spoonfuls  of  finely 
powdered  cracker  crumbs ;  add  twenty-five  oysters,  blanched  and 
drained,   cook    two    minutes,    and    serve    on    hot    toast. 


47 


KoRNLET  Oysters. 


\  /riX  with  the  contents  of  a  can  of  Koinlet  four  eggs,  well 
■^  -^  beaten,  a  little  salt  and  pepper,  and  a  tablespoonful  of  thick 
cream.  Put  in  the  chafing-dish  two  tahlespoonfuls  of  butter,  and 
when  7iery  hot  fry  the  mixture  in  small  portions,  about  the  size 
of  an  oyster. 


48 


HUITRES  EN  COQUILLES. 

T)UT  in  the  chafing-dish  three  tablespoon fuls  of  butter  and  a 
■^  tablespoonful  of  flour ;  wlicn  melted  and  smooth,  add  half  a 
pint  of  thick  cream,  a  tablesjioonful  of  grated  onion,  eight  drops 
of  celery  extract,  and  a  little  parsley  chopped  fine,  a  little  salt,  a 
dash  of  cayenne,  and  the  yolks  of  three  eggs.  Do  not  let  the 
sauce  boil  after  the  eggs  are  put  in  or  it  will  curdle.  Pour  this 
sauce  into  a  bowl.  Put  twenty-five  large  oysters  into  the 
chafing-dish  and  cook  slowly  until  they  are  quite  solid — thoroughly 
cooked  without  shrinking — now  pour  over  them  the  sauce,  and 
serve  quite  hot. 


49 


Mock  Oyster  Stew. 

'"PAKE  a  small  piece  of  salt  cod,  which  has  been  soaked  in 
-^  cold  water  over  night,  and  cooked  until  soft  (which  should 
be  done  by  simmering  slowly,  not  boiling),  shred  it  fine  and 
mix  well  with  it  a  tablespoonful  of  dry  flour.  Put  it  in  the 
chafing-dish  with  two  tablespoonfuls  of  butter,  a  dozen  oyster 
crackers  split ;  pour  over  the  mixture  two  cups  of  hot  milk  or 
cream ;  season  with  pepper,  and  stir  constantly  five  or  ten 
minutes. 


50 


Saute  of  Oyster  Crabs. 

T2)UT  one  tablespoonful  of  butter  in  the  chafing-dish;  when 
-^  melted,  add  two  tablespoonfuls  of  thick  cream,  season  with 
salt  and  cayenne ;  when  very  hot,  add  half  a  pint  of  oyster 
crabs,   cook    one    minute,   and    serve. 


51 


Crabs  Saute. 

PUT  into  the  chafing-dish  three  tabiespoonfuls  of  butter,  a  little 
.  salt,  a  salt-spoonfiil  of  cayenne,  a  tablespoon ful  of  lemon-juice, 
a  dessert-spoonful  of  onion-juice.  Now  add  a  pint  of  crab-meat  ; 
(it  can  be  procured  in  Fulton  Market  fresh)  ;  stir  constantly  until 
well  heated,  and  serve  at  once. 


52 


Crabs  en  Creme, 

F)UT  into  the  chafing-dish  half  a  pint  of  thick  cream  ;  add  a 
^  pint  of  crab-meat ;  salt  and  pepper ;  serve  as  soon  as  hot. 
It  is  an  improvement  to  dredge  over  the  meat  a  little  flour 
while   stirrino-  it  ;    let  it   simmer   about   five   minutes. 


Shad-Roe  Curried, 

TT^RY  in  a  tablespoonful  of  pure  olive  oil  a  small  onion,  minced 
-*-  fine  ;  add  a  teaspoonful  of  curry,  a  dash  of  cayenne,  and  two 
tablespoonfuls  of  thick  cream.  Cut  in  slices  a  shad- roe  that  has 
been  previously  boiled  in  salted  water,  and  when  very  hot  serve. 


54 


Herring  a  l'Anglaise. 

/^HOOSE  a  fat  Varmouth  l)loatcr,  with  a  fine  soft  roe;  soak 
^  it  in  milk,  skin,  and  bone  carefully,  and  pound  in  a  mortar 
with  the  yolks  of  two  hard-boiled  eggs.  Put  in  the  chafing-dish 
a  tablespoonful  of  pure  olive  oil,  a  teaspoonful  of  grated  onion, 
a  tablespoonful  of  tarragon  vinegar,  and  a  teaspoonful  of 
paprica;  add  the  above  paste  and  stir  until  well  mixed  and  hot; 
serve  on   toast. 


55 


Sardine  Toast, 

T^UT  in  the  chafing-dish  two  tablespoonfuls  of  butter  and  one 
-'-  of  flour;  stir  until  smooth  and  a  light  brown.  Add  two  or 
three  tablespoonfuls  of  stock,  the  grated  zest  of  half  a  lemon, 
two  or  three  drops  of  essence  of  cloves,  a  wineglass  of  sherry. 
Remove  the  skin  from  six  or  eight  boned  sardines,  chop  fine, 
add  a  teaspoonful  of  grated  onion ;  stir  until  the  ingredients  are 
thoroughly   mixed,   and  serve  hot   on   toast. 


56 


Sardines  with  Hollandaise  Sauce, 

REMOVE   the    skins    from    a    small    box    of  boneless    sardines; 

add     four    tablespoonfuls    of     Hollandaise  sauce,    and    when 
thoroughly   heated   serve  on  toast. 


bV 


Frogs, 

"OROGS  can  be  purchased  in  the  market  prepared  for  cook- 
^  ing ;  cut  them  in  halves,  lengthwise ;  separate  the  legs.  Put 
three  tablespoonfuls  of  butter  in  the  chafing-dish ;  when  melted, 
add  a  tablespoonful  of  flour,  stir  until  smooth,  then  add  a  gill 
of  cream,  then  the  frogs,  well  seasoned  with  pepper,  salt  and  a 
little  grated  nutmeg.  Put  on  the  cover  and  cook  for  twenty 
minutes.  A  little  more  cream  or  milk  may  be  added  while 
cooking. — Caterer. 


58 


Beefsteak  a  la  Mode, 

"P)UT  a  pound  of  beefsteak,  cut  about  an  inch  thick,  in  the 
-*-  chafing-dish,  in  which  two  tablespot^nfuls  of  butter  has  been 
melted,  with  two  or  three  slices  of  lemon.  Let  it  cook  slowly 
five  or  ten  minutes ;  then  pour  over  it  a  gill  of  good  stock, 
or  the  same  quantity  of  hot  water,  in  which  a  dessert-spoonful 
of  fluid  beef  has  been  dissolved,  also  a  gill  of  port  wine.  Allow 
the  whole  to  simmer  slowly  ten  minutes  longer.  When  ready 
to   serve,   squeeze   the  juice   of  a  lemon   over  the   steak. — Caterer. 


50 


Beefsteak  Rechauffe, 

/^UT  in  small  dice  the  remains  of  a  good  tender  steak.  Put  in 
^  the  chafing-dish  a  tablespoonful  of  butter,  two  tablespoonfuls 
of  cream,  a  tablespoonful  of  Johnston's  Fluid  Beef ;  pepper 
and  salt.  When  hot,  add  the  beef,  and  serve  as  soon  as  hot  ; 
do  not  let  it  boil.  A  tablespoonful  of  mushroom  catsup  is  an 
improvement. 


60 


Hamburg  Steak. 

/^NE  pound  of  beef  from  the  tender  part  of  the  round, 
^  chopped  very  fine.  Put  into  the  chafing-dish  three  table- 
spoonfuls  of  butter.  When  melted,  a  layer  of  grated  bread- 
crumbs, then  a  layer  of  chopped  meat  ;  over  that  sprinkle 
pepper,  salt,  a  little  grated  onion,  and  chopped  parsley.  Cover 
closely,   and    let    it    cook   about    ten    minutes.     Serve    hot. 


ei 


Beef  en  Matelotte. 

r^HOP  very  fine  six  small  onions  and  put  in  the  chafing-dish 
^  with  two  tablespoonfuls  of  butter;  when  a  light  brown, 
shake  in  from  a  small  dredging-box  about  a  tablespoonful  of 
flour,  stirring  all  the  while.  Add  a  glass  of  claret,  a  table- 
spoonful  of  stock,  a  tablespoonful  of  mushroom  catsup,  salt, 
pepper,  and  two  or  three  drops  of  extract  of  celery  ;  lay  in 
the  hot-water  plate  some  slices  of  cold  roast-beef,  preferably 
the  fillet,  and  strain  over  it  from  the  chafing-dish  the  sauce, 
prepared  as  above.  Place  it  over  the  lamp,  closely  covered,  long 
enough   to   heat   through. 


62 


Chipped  Beef. 

r)UT  into  the  chafing-dish  three  tablespoonfuls  of  butter;  wlien 
t^  melted,  stir  in  a  tablespoonful  of  fiour;  stir  until  smooth; 
add  half  a  pound  of  chipped  beef,  which  has  been  soaking  for 
ten  minutes  in  about  a  gill  of  water;  let  it  simmer  for  five 
minutes,  then  stir  in  the  beaten  yolks  of  two  eggs;  serve  very 
hot. 


63 


Minced  Collops  au  Naturel. 

OiRDER  from  the  butcher  a  pound  of  beef  from  the  tender 
^-^  part  of  the  round,  chopped  very  fine,  quite  free  from  fat, 
skin,  etc.;  season  with  pepper  and  salt;  put  in  the  chafing-dish 
before  it  is  hot ;  stir  constantly  until  it  becomes  very  hot,  to 
prevent  the  meat  forming  in  lumps.  Saute  it  in  its  own  juice 
for  about  ten  minutes ;  then  add  a  tablespoonful  of  butter,  a 
small  onion  minced  very  fine,  a  teaspoonful  of  mushroom  ketchup 
and  a  tablespoonful  of  flour  made  into  a  smooth  paste  with  a 
little  butter. — Caterer. 


64 


Curry  of  Cold  Roast  Beef. 

CUT  some  slices  of  cold  roast  beef  into  rather  small,  square  pieces, 
and  dredge  them  with  flour.  Chop  a  small  onion  fine,  and  fry 
it  in  two  tablespoonfuls  of  butter  in  the  chafing-dish  ;  add  a  gill  of 
stock,  and  one  tablespoonful  of  curry  powder ;  put  in  the  pieces  of 
beef,  and  let  all  simmer  ten  or  fifteen  minutes. 


65 


Cold  Roast  Beef  Rechauffe. 

/^UT  cold  roast  beef  in  small  slices,  about  half  an  inch  thick;  put 
^  into  the  chafing-dish  a  tablespoonful  of  butter  ;  when  melted, 
add  three  tablespoonfuls  of  currant-jelly,  a  dash  of  cayenne,  a  little 
salt,  and  a  glass  of  sherry  or  Madeira.  Add  the  beef,  and  serve 
when  hot. 


66 


Bubble  and  Squeak. 

T)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter;  slightly 
-^  cook  some  thin  slices  of  cold  corned  beef,  well  peppered; 
add  some  cold  boiled  cabbage,  chopped  fine,  well  seasoned  with 
pepper  and  salt,  a  tablespoonful  of  pickled  cucumber  and  onion; 
mixed,  and  a  small  teaspoonful  of  made  mustard  ;    serve  hot. 


67 


English  Stew. 

/^UT  any  kind  of  cold  meat,  as  for  hash,  sprinkle  it  with  pepper,  salt 
^  and  flour,  and  lay  it  in  the  chafing-dish,  in  which  a  tablespoonful 
of  butter  has  been  previously  melted,  with  some  pickled  cabbage  or 
onions.  Pour  over  it  a  gill  of  hot  water,  in  which  a  tablespoonful  of 
fluid  beef  has  been  dissolved,  a  tablespoonful  of  mushroom  catsup, 
and  a  dessert-spoonful  of  taragon  vinegar.  Let  all  simmer  for  ten 
minutes,  stirring  occasionally. 


Beef  with  Jelly, 

T)UT  into  the  chafing-dish  two  tablespoonfuls  of  butter,  two  of 
^  currant  jelly,  a  dash  of  cayenne,  a  little  grated  nutmeg;  stir 
until  well  blended,  then  add  a  gill  of  sherry.  Put  in  slices  of 
rare  roast-beef  and  let  them  simmer  (not  boil)  for  about  five 
minutes,  turning  often. 


6q 


Ragout  of  Cold  Meat, 

T^UT  into  the  chafing-dish  a  heaping  tablespoonful  of  butter,  an 
■^  even  tablespoonful  of  flour ;  when  melted  and  smoothly 
blended,  stir  in  a  tablespoonful  of  grated  onion,  a  tablespoonful  of 
cucumbers  (also  grated),  a  tablespoonful  of  tarragon  vinegar,  a 
teaspoonful  of  finely-chopped  parsley,  a  teaspoonful  of  paprica,  two 
or  three  drops  of  celery  extract.  Stir  until  very  hot,  then  lay  in 
slices  of  either  cold  veal,  lamb,  mutton,  or  chicken. 


■70 


Mutton  or  Lamb  Rechauffe. 

7)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter;  when 
i  melted,  add,  stirring  constantly,  a  tablespoonful  of  flour; 
add  a  gill  of  water;  when  it  boils,  stir  in  a  heaping  teaspoonful 
of  fluid  beef,  and  one  or  two  teaspoonfuls  of  mushroom  or 
walnut  catsup.  Add  the  cold  mutton  or  lamb  cut  in  small 
dice,  or  thin  slices,  let   it  simmer  about  five   minutes  and  serve. 


Chops  with  Mushrooms. 

T)UT  in  the  chafing-dish  two  lablespoonfuls  of  butter  and  one 
^  of  olive  oil,  six  or  eight  drops  of  celery  extract,  a  teaspoon- 
ful  of  onion-juice,  pepper  and  salt ;  when  very  hot,  put  in  half  a 
dozen  lamb-chops;  when  brown  on  one  side,  turn  and  brown 
the  other.  They  will  take  about  five  minutes  to  cook.  When 
ready  to  serve,  pour  over  them  a  mushroom  sauce  that  has  been 
very  slowly  cooking  in  a  little  butter  and  its  own  juice  for  half 
an  hour. 


M 


Sweet-Breads  A  la  Milanaise. 

INCE  very  fine  two  sweet-breads  that  have  been  carefully  pre- 
■^''-^  pared  and  thoroughly  parboiled  ;  add  a  tablespoonful  of 
Parmesan  cheese  grated,  a  little  salt  and  cayenne,  and  the  beaten 
yolks  of  two  eggs;  mix  thoroughly.  Put  into  the  chafing-dish  two 
tablespoonfuls  of  butter ;  when  very  hot  pour  in  the  above  mixture ; 
let  it  brown  slightly,  and  serve  hot. 


73 


Sweet-Bread  and  Mushroom  Ragout. 

T2)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter;  when 
-^  meked,  two  tablespoonfuls  of  flour,  stirring  constantly. 
Season  with  salt  and  pepper ;  add  a  gill  of  cream,  a  cold- 
dressed  sweet-bread,  and  a  dozen  mushrooms,  cut  into  small 
dice.       Let    all    simmer    for   about    ten    minutes,   stirring    often. 


74 


Sweet-Breads. 

PUT  two  tablespoonfuls  of  butter  in  the  chafing-dish;  when 
very  hot  put  in  the  sweet-breads  (which  have  been  pre- 
viously boiled  and  prepared),  cut  in  small  pieces.  Cook  about 
five  minutes ;  take  out  the  sweet-breads ;  add  gradually  a  table- 
spoonful  of  flour,  pepper  and  salt,  and  a  gill  of  cream.  Stir 
constantly  until  you  have  a  smooth  sauce,  return  the  sweet- 
breads   to    the    chafing-dish,   and    serve    hot. 


75 


Ve/\l  Cutlets. 

/OUTLETS  for  the  chafing-dish  should  be  previously  piepared  by 
^  dipping  pieces  cut  tiiin,  about  two  inches  square,  into  eggs, 
beaten,  and  seasoned  with  pepper  and  salt.  After  they  are  egged, 
dip  them  lightly  into  a  little  grated  Parmesan  cheese,  then  into 
sifted  cracker-crumbs.  Fry  three  or  four  slices  of  fat  salt  pork  in 
the  chafing-dish.  When  it  is  crisp,  take  out  the  pork  (keep  hot) 
and  cook  the  cutlets  in  the  fat.  Serve  hot,  a  piece  of  pork  with 
each. 


76 


Curried  Veal. 

r^UT  into  small  pieces,  half  an  inch  square,  about  a  pound  of 
^  cold  roast  veal ;  put  in  the  chafing-dish  two  tablespoonfuls 
of  butter,  an  onion,  a  tart  apple,  and  a  clove  of  garlic,  all 
minced  fine ;  then  stir  in  a  tablespoonful  of  curr)-  powder,  and 
half  a  tablespoonful  of  flour;  add  the  meat  and  pour  in  half  a 
pint  of  stock,  or  the  same  quantity  of  hot  water,  in  which  a 
dessert-spoonful  of  fluid  beef  has  been  dissolved.  Add  a  little 
lemon  juice  and  salt,  let  it  all  simmer  slowly  a  few  minutes, 
and    serve    hot. 


77 


Veal  Kidneys  Sautes. 

PUT  two  tablespoonfuls  of  butter  in  the  chafing-dish ;  add  a 
small  onion,  minced  fine ;  when  very  hot  add  a  veal  kidney 
cut  in  thin  slices ;  let  them  cook  for  about  five  minutes,  turning 
often.  As  soon  as  they  are  nicely  browned,  add  a  tablespoonful 
of  mushroom  ketchup,  and  either  a  tablespoonful  of  stock  or  a 
dessert-spoonful  of  fluid  beef,  dissolved  in  a  little  cream.  Season 
with  pepper  and  salt,  and,  if  you  like,  just  before  serving,  add 
a  glass   of    Madeira   or   Sherry. 


78 


Ox  Tongues,  Deviled, 

/^UT  into  slices  one  of  Libby,  McNeill  &  Libby's  ox  tongues; 
^  put  a  layer  of  them  on  an  ordinary  dinner  plate,  sprinkle  over 
with  dry  mustard,  a  little  cayenne,  and  two  teaspoonfuls  of  salad  oil ; 
place  over  this  another  layer  of  tongue  and  season  as  before.  Repeat 
this  until  a  sufficient  quantity  of  the  tongue  has  been  treated  ;  let  it 
remain  for  three  or  four  hours.  Put  a  tablespoonful  of  butter  in  the 
chafing-dish,  and  when  very  hot  add  slices  of  tongue,  and  brown 
quickly.     Add  more  butter  as  it  is  required. 


79 


Venison, 

/^UT  a  steak  in  pieces  about  two  inches  square;  shake  them  in 
^  a  na])kin  with  a  handful  of  flour,  to  which  a  little  pepper  and 
salt  has  been  added  ;  put  three  tablespoonfuls  of  butter  in  the 
chafing-dish,  and  when  very  hot  put  in  the  venison  and  cook 
quickly.  When  done,  add  half  a  tumbler  of  currant  jelly  ;  let  it 
melt,  and  pour  over  the  meat. 


80 


Venison  Steak. 

TJAVE  the  steak  cut  about  an  inch  and  a  half  thick.  Lay  it  in  the 
■^  -^  chafing-dish,  in  which  two  tablespoonfuls  of  butter  have  been 
melted.  Season  with  pepper  and  salt.  Add  two  gills  of  port  wine, 
and  a  tablespoonful  of  pure  red  currant  jelly.  Cook  until  one  side  is 
done,  then  turn,  and  cook  the  other  side.  The  degree  of  cooking 
must  depend  upon  your  own  taste. — Caterer. 


Calf's  Liver  Saute. 

"QUT  in  the  chafing-dish  two  tablespoonfuls  of  butter  and  a 
-^  tablespoonful  of  onion,  minced  fine.  When  very  hot,  add 
half  a  pound  of  calf's  liver,  cut  in  slices,  well  seasoned  with 
pepper  and  salt  and  dredged  with  flour.  Saute  on  both  sides, 
and  serve  hot,  with  a  sauce  made  by  beating  the  yolk  of  an 
egg  with  a  tablespoonful  of  butter,  a  little  cayenne,  and  a  dessert- 
spoonful   of    lemon-juice. 


83 


Fricandeau  de  foie  de  Veau, 

nUT  in  small  dice  a  portion  of  calf's  liver  that  has  been  pre- 
^  viously  cooked.  Put  into  the  chafing-dish  two  tahlespoonfuls 
of  butter  and  a  tablespoonful  of  flour.  Stir  until  smooth  ;  add  a 
tablespoonful  of  chopped  onion  and  a  teaspoonful  of  paprica  ; 
pepper  and  salt;  add  a  gill  of  cream  and  the  liver;  let  it  simmer 
for  about  ten  minutes.  When  ready  to  serve  on  thin  slices  of 
toast,   add  a  tablespoonful  of  sherry. 


83 


Lamb's  Liver. 

/^UT  the  liver  in  thin  slices  and  the  slices  into  narrow  strips; 
^  put  in  a  napkin  a  tablespoonful  of  flour  and  a  little  pepper 
and  salt  ;  put  in  the  liver  and  shake  well  until  it  is  thoroughly 
dredged  with  flour.  Put  in  the  chafing-dish  two  tablespoonfuls  of 
olive  oil,  a  teaspoonfu!  of  onion-juice,  and  six  or  eight  drops  of 
celery  extract.  When  very  hot,  add  the  liver,  and  cook  until  a 
light  brown  from  five  to  ten  minutes. 


84 


Pig's-feet  Saute. 

GET  from  your  grocer  pig's-feet  from  the  Deerfoot  Farm  (a  set 
of  pig's-feet  that  are  ah'eady  cooked);  have  them  split  in 
two  and  rolled  in  cracker-dust,  seasoned  with  pepper  and  salt. 
Put  into  the  chafing-dish  two  tablespoonfuls  of  butter,  and  fry  a 
light  brown. 


85 


Deviled  Ham. 

~\  /riX  a  large  teaspoonful  of  French  mustard,  a  teaspoonful  of 
■^^■^  tarragon  vinegar,  a  little  salt,  and  a  salt-spoonful  of 
paprica.  When  well  mixed,  spread  over  both  sides  of  a  slice  of 
cold  boiled  ham  ;  put  a  tablespoonful  of  butter  in  the  chafing-dish, 
and  when  very  hot  put  in  the  ham,  and  brown  quickly  on  both 
sides. 


86 


Ham  a  la  Fourchette. 

TN  the  hot-water  plate  melt  a  tablespoonful  of  butter;  put  in 
^  a  cup  and  a  half  of  cold  tioiled  ham,  minced  fine,  and  half 
a  dozen  cold  boiled  potatoes,  sliced  thin  ;  put  the  ham  and  the 
potatoes  in  the  plate  in  alternate  layers,  and  set  it  aside.  Melt 
two  tablespoonfuls  of  butter  in  the  chafing-dish,  stir  in  a  table- 
spoonful  of  flour,  then  add  slowly  a  pint  of  rich  milk;  season 
with  pepper  and  salt ;  stir  in  two  well-beaten  eggs,  let  it  simmer 
three  or  four  minutes,  then  pour  over  the  dish  of  ham  and 
potatoes;  remove  the  chafing-dish,  and  put  the  plate  over  the 
lamp  until   it  is  thoroughly   heated — about  five    minutes. 


87 


Ham  a  l'Espagnole. 

PUT  rather  a  thick  slice  of  ham  in  the  chafing-dish,  in  which 
you  have  melted  a  little  butter,  brown  on  both  sides,  take 
out  the  ham  and  mix  with  the  fat  in  the  chafing-dish  two 
tablespoonfuls  of  very  fine  bread  crumbs,  and  half  a  gill  of 
good  cider,  not  too  hard ;  season  with  salt  and  pepper  and  a 
little  chopped  parsley.  Mix  all  well  together,  put  back  the  ham, 
and;  when   hot,   serve. 


Ham,  Piquant  Sauce. 

'\  /TELT  in  the  chafing-dish  a  tablcspoonful  of  butter,  half  a 
'-  -^  teaspoonful  of  mustard,  a  salt-spoonful  of  salt,  a  salt- 
spoonful  of  white  pepper,  two  tablespoonfuls  of  vinegar  and  a 
teaspoonful  of  tarragon  vinegar,  half  a  dozen  little  pickles  and 
a  tablespoonful  of  capers  chopped  fine,  a  teaspoonful  of  grated 
onion,  and  a  few  drops  of  celerv  extract.  When  hot,  stir  in  the 
yolks  of  two  eggs.  When  smooth  and  creamy,  add  a  pound  of 
finely    chopped   ham,  and  serve   hot. 


89 


Curry  Sauce  for  any  kind  of  Cold  Meat. 

PUT  two  tablespoonfuls  of  butter  in  the  chafing-dish  with  one  good- 
sized  onion  minced  fine,  eight  or  ten  pepper-corns,  a  blade  of 
mace,  two  or  three  bay  leaves.  Stir  until  the  onion  becomes  nicely 
browned,  then  add  two  tablespoonfuls  of  flour,  one  tablespoonful  of 
curry  powder,  a  desert-spoonful  of  vinegar,  a  pinch  of  salt,  three  gills 
of  boiling  water,  in  which  a  tablespoonful  of  fluid  beef  has  been 
dissolved,  or  the  same  quantity  of  good  stock.  Let  all  simmer  five 
or  ten  minutes,  stirring  constantly.  Strain,  and  stir  in  any  kind 
of  cold  meat  cut  in  thin  slices,  or  dice. 


90 


Fritadella. 

T)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter;  cook  for 
■^  about  two  minutes  a  tablespoonful  of  very  finely  minced  onion  ; 
add  a  cupful  of  bread  crumbs,  and  a  cupful  of  any  kind  of  cold  meat 
minced  fine ;  season  with  salt,  pepper,  a  little  grated  nutmeg,  and  the 
grated  yel/ow  rind  oi  a  fresh  lemon  ;  add  half  a  gill  of  hot  water,  in 
which  a  dessert-spoonful  of  fluid  beef  has  been  dissolved,  or  the 
same  quantity  of  stock.  Let  all  simmer  for  about  five  minutes,  and 
just  before  serving,  add  two  beaten  eggs,  well  stirred  in. 


91 


Tripe. 

TRIPE  should  be  chosen  thick,  fat  and  white,  and  should  be 
boiled  perfectly  tender.  Put  two  tablespoonfuls  of  butter 
in  the  chafing-dish;  when  melted,  add  a  tablespoonful  of  flour, 
a  gill  of  cream  or  a  gill  of  milk;  add  three  or  four  young 
onions,  chopped  fine,  pepper,  salt  and  a  little  made  mustard. 
When  well  mixed,  add  half  a  pound  or  more  of  tripe,  cut  in 
short  strips;  let  it  all  simmer  about  five  minutes,  and  serve 
hot.  A  few  oysters  and  a  little  grated  nutmeg  are  an  excellent 
addition. 


92 


Tripe  Saute, 

T)UT  two  tablespoonfuls  of  butter  in  the  chafing-dish ;  when 
■*-  ver}'  hot  put  in  half  a  pound  of  honey-comb  tripe,  well 
boiled,  cut  in  strips  about  three  inches  long.  When  brown  on 
both  sides,  take  out  the  tripe  and  add  a  tablespoonful  of  flour, 
a  small  onion  minced  fine,  and  half  a  pint  of  cream.  Season 
well  with  pepper  and  salt ;  let  it  simmer  a  few  minutes,  then 
return    the    tripe    to    the    chafing-dish,  and    serv^e    when    hot. 


S3 


Canvas-Back  Duck. 

'"PAKE  a  cold  canvas-back,  or  any  wild  duck,  which  has  been  pre 
■^  viously  roasted  for  ten  minutes  in  the  oven  ;  divide  into  suitable 
pieces  ;  put  two  tablespoonfuls  of  butter  in  the  chafing-dish,  with  two 
gills  of  port  wine  and  a  little  currant  jelly  ;  season  with  pepper  and 
salt,  cover  the  chafing-dish,  and  cook  from  five  to  ten  minutes. — 
Caterer. 


94 


Chicken  a  la  Reine. 

T^UT  in  the  chafing-dish  a  tablespoonful  of  butter  and  a  pint 
-'-  of  the  water  in  which  a  chicken  has  been  boiled ;  season 
with  salt  and  pepper.  Mash  the  yolks  of  four  hard-boiled  eggs, 
and  mix  with  half  a  cupful  of  fine  bread  or  cracker  crumbs, 
soaked  until  soft  in  half  a  pint  of  cream  or  milk ;  cut  the 
white  meat  of  the  chicken  very  fine ;  mix  all  together,  and  let 
it  simmer  for  about  five  minutes,  and  serve.  If  not  thick 
enough,    add    more    bread    crumbs. 


95 


Chicken  Terrapin, 

T)UT  in  the  chafing-dish  the  dark  meat  of  cold  chicken,  turkey 
-*-  or  grouse,  cut  in  small  slice,  with  half  a  pint  of  cream  or 
stock,  and  when  it  comes  to  a  boil  stir  in  the  following  mix- 
ture :  two  tablespoonfuls  of  butter  rubbed  into  a  smooth  paste 
with  a  tablespoonful  of  flour  and  the  yolks  of  three  eggs,  a 
teaspoonful  of  dry  mustard,  a  little  cayenne  pepper  and  salt, 
all  mixed  with  a  little  cream  or  stock.  Let  it  simmer  a  few 
minutes  (not  boil),  and  when  ready  to  serve  stir  in  a  large 
wineglass   of    Madeira. 


96 


Salpicon  of  Chicken. 

ONE  cup  of  cold  cliicken,  minced  fine,  one  cup  of  boiled 
macaroni,  one  cup  of  tomatoes ;  add  one  teaspoonful  of 
paprica  and  a  little  salt.  Put  two  tablespoonfuls  of  butter  in 
the  chafing-dish.  When  hot,  add  a  gill  of  cream,  and  then  pour 
in  the  above  mixture.  Stir  until  well  heated,  and  serve  imme- 
diately. 


97 


Canned  Chicken. 

T)  ICHARDSON  &  ROBBINS'  luncheon  bread.  Take  care- 
^^  fully  from  the  can  in  solid  shape;  cut  in  slices,  dip  them  in 
beaten  egg,  then  in  sifted  cracker-crumbs.  Put  three  tablespoon- 
fuls  of  butter  in  the  chafing-dish,  and  when  very  hot  lay  in  the 
slices  of  chicken  ;    cook   until   brown. 


08 


Salpicon  Imperial. 

~P)UT  ill  the  chafing-dish  two  tablespoonfuls  of  butter;  when 
^  mehed,  stir  in  a  heaping  tablespoonful  of  flour ;  pour  over 
gradually  half  a  pint  of  broth  and  half  a  pint  of  cream.  Add 
a  small  onion,  a  small  bunch  of  parsley,  a  bay-leaf,  and  a  blade 
of  mace,  all  chopped  fine ;  let  it  simmer  from  ten  to  fifteen 
minutes,  stirring  often.  Put  in  the  hot-water  plate  the  breast 
of  a  chicken  (previously  cooked),  cut  in  small  dice,  and  a  sweet- 
bread, also  cooked ;  cut  in  dice ;  pour  over  it  all  through  the 
strainer  the  sauce,  made  as  above.  Put  the  plate  over  the  lamp 
until    well    heated,   and    serve   immediately  with    croutons   of  toast- 


99 


PouLET  Aux  Champignons. 

"r)UT  into  the  chafing-dish  two  tablespoonfuls  of  butter  and  a 
■^  tablespoonful  of  flour.  Stir  until  smooth  ;  add  six  mushrooms, 
sliced,  and  cook  slowly  ten  minutes;  now  add  half  a  pint  of 
cream,  pepper  and  salt,  a  teaspoonful  of  grated  onion,  and  a 
very  little  grated  nutmeg.  Add  a  pint  of  cold  chicken,  chopped 
fine,  and    simmer   about    fifteen    minutes   longer,  stirring  often. 


PiC-CA-DEE. 

/^NE  pint  of  chopped  meat,  any  kind  of  white  meat,  fowls 
^  or  game ;  one  can  of  tomatoes  after  the  juice  has  been 
drained  off,  one  onion,  chopped  fine  or  grated  ;  one  half  pmt 
of  cream,  a  teaspoonful  of  salt,  a  pinch  of  cayenne,  a  few 
drops  of  celery  extract.  Put  into  the  chafing-dish  a  large  lable- 
spoonful  of  butter.  When  hot,  add  the  above  mixture ;  cook 
ten  minutes,  stirring  occasionally;  then  add  two  well-beaten  eggs; 
cook   five    minutes   more,    and   serve   with    hot   toast. 


Salmi  of  Game. 

T~)UT  the  remains  of  a  roast  partridge  in  the  chafing-dish,  with 
-^  a  small  piece  of  raw  ham  chopped  fine,  and  a  small  onion 
chopped  fine.  Put  in  a  little  lace  bag,  containing  a  clove  of 
garlic  (bruised),  three  bay  leaves,  three  cloves  and  a  blade  of 
mace.  Add  half  a  pint  of  water,  and  let  it  all  boil  slowly  half 
an  hour.  Remove  the  sac  aux  fines  herbes,  add  two  table- 
spoonfuls  of  butter,  made  into  a  smooth  paste,  with  one  table- 
spoonful  of  flour  and  a  glass  of  white  wine.  Stir  constantly  a 
few   minutes   and    serve. 


Salpicon  of  Turkey. 

r\NK  pint  of  turkey  meat,  minced  fine;  a  large  sweet- bread, 
^  minced  fine  ;  a  teaspoonful  of  grated  onion,  a  teaspoonful  of 
lemon  ;  salt  and  pepper  to  taste ;  heat  in  the  chafing-dish  a  large 
cup  of  cream  and  two  tablespoonfuls  of  butter;  when  this  is 
boiling  stir  in  a  tablespoonful  of  flour  mixed  with  a  little  of  the 
cream  reserved  for  that  purpose;  add  the  meat,  and  when  that  has 
cooked  about  two  minutes  stir  in  two  beaten  eggs ;  cook  four  or 
five  minutes  longer,  and  serve  hot  with  toast. 


103 


Capilotade  of  Turkey. 

/^UT  up  the  remains  of  cold  roast  turkey  in  small  pieces.  Put  in 
^  the  chafing-dish  two  tablespoonfuls  of  butter  ;  when  melted,  add 
two  tablespoonfuls  of  flour,  stirring  constantly  until  smooth  ;  season 
with  pepper,  salt,  and  a  tablespoonful  of  chopped  parsley.  Add  half 
a  pint  of  stock  or  cream,  put  in  the  pieces  of  turkey,  with  five  or  six 
mushrooms  ;  let  it  all  simmer  for  about  ten  minutes ;  just  before  serv- 
ing^, add  a  glass  of  wine. 


104 


Salpicon  of  Game, 

n~'AKE  remains  of  duck,  grouse,  or  quail  and  cut  in  small  pieces. 
■^  Put  two  tablespoonfuls  of  butter  and  a  tablespoonful  of  flour 
in  the  chafing-dish  ;  stir  until  brown  ;  add  a  teaspoonful  of 
tomato  catsup  and  a  tablespoonful  of  mushroom  catsup,  a  tea- 
spoonful  of  grated  onion,  salt,  pepper,  and  two  or  three  drops  of 
celery  extract  ;  now  add  the  meat,  and  serve  when  hot  with 
croutons  of   toast. 


105 


Squabs. 


T_TAVE  squabs  prepared  as  for  broiling.  Put  three  tablespoon- 
-^  -^  fuls  of  butter  in  the  chafing-dish,  pepper  and  salt,  and  a  few 
drops  of  celery  extract.  When  very  hot,  pour  into  the  dish  three 
squabs  and  cook  until  a  light  brown  on  one  side,  and  then  turn 
and  cook  the  other  side.      Serve  immediately. 


io6 


Reed  Birds. 


12)UT    in    the    chafing-dish    three   tablespoonfuls  of   pure  olive  oil, 
six  drops  of    celery  extract,  a    little    salt    and  pepper.     When 
very  hot,  add  the  reed  birds  and  cook  from  five  to  ten  minutes. 


Reed  Birds  in  Blankets. 

TTTRAP  the  birds  in  very  thin  slices  of  salt  larding  pork;  fasten 
'  '        with    wooden    tooth-picks  ;     fry    them    in    the    chafing-dish 
until  the  pork  is-  crisp,  turning  constantly. 


txjS 


JaMBON  a  BON  GOUT. 

/^NE  cup  of  finely-chopped  cooked  ham,  one  of  grated  bread- 
^-^  crumbs,  two  cups  of  hot  mashed  potatoes,  one  large  table- 
spoonful  of  butter,  three  eggs,  a  pinch  of  cayenne ;  mix  all  well 
together ;  put  a  dessert-spoonful  of  butter  into  the  chafing-dish. 
When  hot,  pour  in  the  above  mixture,  cover,  and  let  it  remain 
about  ten  minutes.      Serve  with  HoUandaise  sauce. 


109 


Petit  Pois. 

PUT    two    tablespoonfuls    of    butter    in    the    chafing-dish ;    when 
melted,    add    a    can    of    French    peas ;     season    with    pepper 
and   salt       Let    them    cook    for   about    ten    minutes. — Caterer. 


no 


Potato  Soufflee. 

MIX  a  pint  of  mashed  pototoes  with  half  a  cup  of  thick  cream 
and  the  whites  of  two  eggs,  beaten  stiff.  Put  two  table- 
spoonfuls  of  butter  in  the  chafing-dish,  and  when  very  hot  put  in 
the  potatoes  in  large  tablespoonfuls.  When  brown  on  one  side, 
turn,  brown  the  other,  and  serve  immediately. 


Potatoes  a  la  Lyonnaise. 

T)UT  two  tablespoonfuls  of  butter  into  the  chafing-dish;  when 
-'-  melted,  add  two  or  three  onions,  chopped  fine ;  coolc  two 
or  three  minutes ;  then  add  half  a  dozen  cold-boiled  potatoes, 
sliced,  well  seasoned  with  pepper  and  salt ;  saute  a  nice  light 
brown.  Just  before  serving,  add  a  tablespoonful  of  finely 
chopped   parsley. 


c 


Potatoes  Rechauffe, 

UT  half  a  dozen  cold-boiled  potatoes  into  slice;  put  in  the 
chafing-dish  with  a  tablespoonful  of  butter  and  half  a  pint 
of  cream  ;  let  it  simmer  about  five  minutes  and  then  stir  in  a 
teaspoonful  of  lemon  juice,  a  little  chopped  parsley,  pepper  and 
salt,  and  the  beaten  yolk  of  two  eggs ;  let  it  simmer  (not  boil) 
and    serve    hot. 


m 


Lima  Beans. 

A  DD    to    a   pint    of    young    Lima   beans,    previously    boiled  and 
-^     seasoned  with  butter,  salt  and  pepper,  half  a  pint  of  freshly 

gathered     mushrooms.        Put    a    tablespoonful     of     butter    in  the 

chafing-dish ;    when    melted,    add    beans    and    mushrooms   with  half 

a   gill    of    cream ;    let    it    all    simmer   for   about    ten    minutes,  and 
serve   hot. — Caterer. 


114 


Fried  Tomatoes. 

CUT  fine,  ripe,  solid  tomatoes  in  halves;  dredge  them  with 
pepper,  salt,  and  sifted  cracker  dust.  Put  three  tablespoon- 
fuls  of  butter  in  the  chafing-dish ;  when  very  hot,  cook  the 
tomatoes  on  both  sides  and  serve.  A  little  onion  juice  is  an 
improvement. 


IIS 


Tomatoes  and  Mushrooms, 

A  DD  to  a  pint  of  tomatoes,  previously  cooked,  half  a  pint 
-^"^  of  mushrooms,  a  heaping  tablespoonful  of  bread  crumbs,  a 
tablespoonful  of  butter ;  season  with  pepper  and  salt,  and  simmer 
for  a  few  minutes,  lone  enoucrh  to  cook  the  mushrooms,  and 
serve    on    slices    of    buttered    toast. — Caterer. 


ii6 


Saute  of  Mushrooms, 

T)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter;  when 
-^  melted,  add  a  tablespoonful  of  flour,  stirring  constantly. 
When  smooth,  add  salt,  pepper  and  a  tablespoonful  of  lemon 
juice,  a  little  mushroom  ketchup,  and  half  a  pint  of  boiling 
water,  in  which  a  tablespoonful  of  fluid  beef  has  been  dissolved. 
Add    the    mushrooms,   and    boil    until    tender. 


117 


.     Meadow  Mushroom. 

IN  selecting  this  mushroom  crisp  and  heavy  ones  should  be 
chosen  in  preference  to  light  and  soft  ones,  as  being  less  likely 
to  become  leathery  in  cooking.  Cut  the  mushroom  across  and 
remove  the  stem  ;  put  in  the  chafing-dish  two  tablespoonfuls  of 
butter;  put  in  the  mushrooms,  and  cook  them  at  the  lowest  possi- 
ble temperature  from  fifteen  to  twenty  minutes,  or  even  longer ;  a 
great  heat  destroys  the  flavor. 


irR 


.  Puff  Ball, 

/^NE  of  the  most  valuable  of  the  edible  mushrooms.  Remove 
^^  the  outer  skin,  cut  in  slices  half  an  inch  thick,  season  them 
with  pepper  and  salt,  dip  the  slices  in  the  yolk  of  an  egg  and  then 
in  finely-sifted  cracker-dust ;  put  three  tablespoonfuls  of  butter  in 
the  chafing-dish,  and  when  very  hot  fry  slowly,  and  serve 
immediately. 


Iig 


Agaricus  Campestris. 

'QUT  in  the  chafing-dish  two  tablespoonfuls  of  butter  and  half  a 
■^  pound  of  the  mushrooms,  cut  in  thin  shces  ;  cook  slowly  for 
fifteen  minutes,  then  add  a  gill  of  thick  cream,  pepper,  and  salt, 
and  cook  slowly  ten  minutes  longer.  Serve  immediately.  Prepare 
the  mushrooms  by  peeling ;  the  stem  can  be  scraped,  cut  in  thin 
slices,  and  cooked  with  the  rest. 


1 20 


Fairy  Ring  Champignon. 

PUT  in  the  chafing-dish  two  tablespoonfuls  of  butter  and  one  of 
flour ;  when  smooth,  add  half  a  pint  of  thick  cream  ;  when 
hot,  add  a  pint  of  the  mushrooms  and  stew  slowly  from  fifteen  to 
twenty  minutes ;   add  pepper  and  salt,  and  serve  hot  on  toast. 


Cantharellus  Cibarius. 

Q  ELECT  this  mushroom  with  care,  avoiding  a  deleterious  species 
^  called  cantharellus  aurantiacus.  Put  in  the  chafing-dish  three 
tablespoonfuls  of  butter,  a  pint  of  mushrooms,  pepper,  and  salt. 
Cut  the  mushrooms  across,  remove  the  stems,  and  cook  very 
slowly. 


■Mushrooms  with  Bacon. 

FRY  five  or  six  slices  of  bacon  in  the  chafing-dish.  When 
nearly  done  add  a  dozen  good-sized  mushrooms  and  fry  them 
slowly  until  they  are  cooked.  In  this  process  they  will  absorb  all  the 
fat  of  the  bacon,  and,  with  the  addition  of  a  little  salt  and  pepper, 
will  be  found  most  appetizing. 


123 


Mushrooms  a  la  Provencale, 

STEEP  for  two  hours  in  some  salt  and  pepper  a  pint  of  mush- 
rooms. Put  in  the  chafing-dish  a  tablespoonful  of  butter,  a 
teaspoonful  of  lemon-juice,  a  little  finely -chopped  parsley,  and  a 
teaspoonful  of  grated  onion.  When  the  mushrooms  are  ready  cook 
them  slowly  five  or  ten  minutes. 


124 


Macaroni  au  gratin, 

"r)UT  into  the  chafing-dish  two  tablespoonfuls  of  butter  and  half  a 
■^  pint  of  grated  cheese  ;  now  add  a  pint  of  well-boiled,  well- 
drained  macaroni,  and  stir  all  together  until  the  cheese  is  nielted, 
when  serve  at  once. 


125 


Tomato  Puree  and  Macaroni. 

"["IRY  a  clove  of  garlic  or  a  few  slices  of  onion  in  two  tahlespoon- 
-^  fuls  of  butter  ;  when  brown,  remove  the  garlic  and  stir  in  a 
tablespoonful  of  flour ;  stir  in  a  small  can  of  tomato  puiee,  and 
when  thoroughly  heated  add  a  cupful  of  macaroni,  which  has  been 
previously  cooked,  and  half  a  pint  of  finely-minced  cold  veal.  Stir 
constantly  until  it  is  thoroughly  heated  and  well  mixed.  Season 
with  salt  and  pepper. 


I2d 


Dried  Beef  with  Eggs, 

T^UT  two  tablespoonfuls  of  butter  in  the  chafing-dish,  with 
i  two  -lis  of  cream  or  milk,  and  a  quarter  of  a  pound  of 
dried  beel  shaved  very  thin;  let  it  simmer  for  about  ten 
tes    then    stir    in    rapidly   three    or    four    eggs;    serve   as    soon 


mmu 

as    the    eggs    are    set. 


127 


Eggs  a  la  Jardiniere. 

PUT  into  the  chafing-dish  two  tablespoonfuls  of  fresh  butter; 
when  melted,  add  a  tablespoonful  of  chopped  mushrooms 
or  truffles.  Season  with  pepper  and  salt;  add  four  or  six  eggs, 
beaten  slightly.  Stir  constantly,  until  set,  about  two  minutes, 
and    serve    hot,   on    toast. 


128 


Omelet. 

~3EAT  three  fresh  eggs  sHghtly  with  two  tablespoonfuls  ot 
-^  cream ;  season  with  pepper  and  salt.  Put  a  tablespoonful 
of  butter  in  the  chafing-dish,  and  when  very  hot,  pour  in  the 
e.gg,  holding  the  dish  by  the  handle  in  the  left  hand ;  scrape 
up  rapidly  from  all  parts  of  the  pan  the  cooked  &gg,  letting  the 
liquid  portion  follow  the  knife.  The  moment  it  is  sufficiently 
cooked,  which  will  be  in  forty  to  fifty  seconds,  slip  the  knife 
under  the  left  edge  and  fold  the  omelet  over  rapidly,  gently, 
and  neatly  to  the  side  of  the  pan  opposite  the  handle.  Have 
ready  a  warm  oval  plate,  reverse  it  on  the  pan,  turn  pan  and 
plate  over  quickly  together,  and  the  omelet  will  rest  on  the 
plate. 


I2g 


Tomato  Omelet.' 

MAKE  the  omelet  according  to  directions  on  the  preceding 
page.  Just  before  pouring  it  into  the  pan,  add  very 
solid  pieces  of  tomato,  cut  in  small  dice,  over  which  a  little 
onion    has    been    grated.       Season    with    a    little    cayenne. 


:>o 


Curried  Eggs, 

T)UT  two  tablespoonfuls  of  butter  in  the  chafing-dish;  mince 
■^  two  small  onions  very  fine,  and  cook  until  they  begin  to 
brown ;  stir  in  two  dessert-spoonfuls  of  curry  powder,  mix  well, 
and  add  two  tablespoonfuls  of  flour,  stirring  quickly  all  the 
time ;  then  add  half  a  pint  of  veal  or  chicken  stock,  or  the 
same  quantity  of  boiling  water,  in  which  a  tablespoonful  of 
fluid  beef  has  been  disolved.  When  the  mixture  has  simmered 
gently  for  about  ten  minutes,  add  two  tablespoonfuls  of  cream 
and  six  hard-boiled  eggs,  cut  in  slices.  When  well  heated 
through,    serve. 


131 


Fricasseed  Eggs. 

T2)UT  two  tablespoonfuls  of  butter  in  the  chafing-dish;  when 
-'-  melted,  add  a  tablespoonful  of  flour,  stirring  constantly,  a 
sprig  of  parsley,  cut  fine,  five  or  six  minced  mushrooms,  half  a 
pint  of  white  stock,  veal  or  chicken,  or  the  same  quantity  of 
cream,  in  which  a  dessert-spoonful  of  fluid  beef  has  been  dis- 
solved. Simmer  about  five  minutes,  and  add  six  hard-boiled 
eggs,   cut    in    thick    slices ;    boil    up    once,    and    serve    hot. 


132 


Eggs  a  l'Espagnole. 

T^UT  in  the  chafing-dish  a  tablespoonful  of  the  best  oHve  oil, 
-^  in  whicli  cook  a  clove  of  garlic,  chopped  very  fine ;  add 
three  sliced  tomatoes,  half  a  dozen  sliced  mushrooms,  two  or 
three  slices  of  smoked  beef  tongue,  minced  fine.  When  very 
hot,  add  three  or  four  eggs,  beaten  slightly,  stirring  rapidly  all 
the    time.       As    soon    as    the    eggs    are    set    it    is    ready    to    serve. 


133 


Creamed  Eggs. 

r^UT  hard-boiled  eggs  in  quarters,  lengthwise;  make  a  rich,  white 
^  sauce  in  the  usual  way — two  tablespoonfuls  of  butter  and  one 
of  flour;  when  smooth,  add  half  a  pint  of  cream  and  half  a  pint  of 
milk  or  white  stock,  a  little  finclv-chopped  parsley,  and  a  dash  of 
nutmeg ;  put  in  the  eggs,  and,  when  thoroughly  heated,  serve. 


134 


Eggs  a  la  Maitre  d' Hotel. 

"P)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter;  when 
-*-  hot,  stir  in  three  or  four  onions,  cut  very  fine,  and  cook 
until  a  Hght  brown.  Add  a  tablespoonful  of  flour,  stirring  con- 
stantly, a  small  cupful  of  cream  or  milk,  a  little  finely  chopped 
parsley,  pepper  and  salt.  Add  six  hard-boiled  eggs,  cut  in 
quarters.       When    hot,    serve. 


135 


Scrambled  Eggs. 

T)UT  a  tablespoonful  of  butter  in  the  chafing-dish,  pepper  and 
•^  salt ;  when  hot,  add  a  gill  of  cream  and  six  eggs.  Stir 
constantly  for  two  or  three  minutes.  Serve  immediately  on 
hot   toast. 


136 


Scrambled  Eggs  en  huile. 

"P)UT  into  the  chafing-dish  two  tablespoonfuls  of  pure  olive  oil ; 
-^  add  eight  drops  of  celery  extract,  a  dash  of  cayenne,  a  little 
salt,  a  tablespoonful  of  parsiey,  chopped  fine,  and  a  teaspoonful  of 
onion-juice.  Stir  until  well  blended  and  hot,  and  then  add  six  eggs, 
which  have  been  already  broken  but  not  beaten.  Stir  constantly 
until   they  are  well  cooked,  and  serve  at  once. 


137 


Ham  and  Eggs, 

T^UT  two  tablespoonfuls  of  butter  in  the  chafing-dish;  when 
-^  melted,  add  half  a  pound  of  lean,  boiled  ham,  cut  in 
small  dice,  a  little  pepper,  a  tablespoonful  of  chopped  chives  or 
onions,  add  six,  eight  or  ten  eggs.  Stir  constantly  until  the 
eggs   are   cooked. — Caterer. 


13S 


Welsh  Rarebit. 

T)UT  a  tablespoonful  of  butter  in  the  chafing-dish ;  when 
-^  nearly  melted,  add  a  pound  and  a  half  of  fresh  cheese, 
cut  in  small  dice,  a  teaspoonful  of  dry  mustard,  a  little  cay- 
enne; s/zr  all  the  time;  add  a  small  amourft  of  ale  or  cream 
to  prevent  burning.  Keep  adding  ale  or  cream,  about  half  a 
pint    in  all.         Serve    hot    on    toast. 


139 


Cheese  Fondu. 

T)UT  a  tablespoonful  of  butter  in  the  chafing-dish ;  when 
-^  melted,  add  a  cup  of  fresh  milk  and  a  cup  of  fine  bread 
crumbs,  two  cups  of  grated  cheese,  a  salt-spoonful  of  dry 
mustard,  a  little  cayenne.  Stir  constantly,  and  add,  just  before 
serving,    two    eggs,    beaten    light. 


140 


Cheese  Crouton, 


T)UT  in  the  chafing-dish  two  tablespoonfuls  of  thick  cream,  a 
-^  tablespoonful  of  butter,  half  a  pint  of  grated  clieese,  a  sak- 
spoonful  of  paprica,  and  half  a  salt-spoonful  of  salt.  Work  these 
ingredients  to  a  smooth  paste  and  spread  on  toasted  bread  or 
crackers. 


141 


Cheese  Souffle, 

~r)UT  in  the  chafing-dish  two  tablespoonfuls  of  butter  and  half 
a  pint  of  grated  cheese  (any  good  cheese  will  do)  ;  add  two 
tablespoonfuls  of  thick  cream,  salt,  and  a  pinch  of  cayenne.  When 
melted,  stir  in  three  well-beaten  egg?.  Stir  continually  until  the 
eggs  are  cooked,  and  serve  immediately. 


142 


Paprica  Welsh  Rarebit, 

T^UT  in  the  chafing-dish  a  tablespoonful  of  butter;  when  melted, 
-^  add  a  pound  of  grated  cheese  (American  cream);  as  the  cheese 
melts,  stir  in  gradually  about  a  gill  and  a  half  of  ale,  or,  if  preferred, 
rich  milk  ;  add  a  dessert-spoonful  of  paprica.  Mix  well,  and  serve 
very  hot  on  toast. 


143 


■  Macaroni  a  la  Gruyere, 

pUT  into  the  chafing-dish  with  two  tablespoonfuls  of  butter  half 
a  pint  of  grated  cheese  (half  Gruydre  and  half  Parmesan),  a 
salt-spoonful  of  white  pepper,  a  gill  of  cream,  and  a  very  little  nut- 
meg;  salt  to  taste;  now  add  a  pint  of  cold,  well-boiled  macaroni. 
Stir  well,  let  simmer  for  five  minutes,  and  serve  hot. 


1-44 


Beignets  de  Pommes, 

npAKE  some  soft,  tart  apples,  peel  and  remove  the  pips ;  cut 
-^  in  round,  thin  slices ;  plunge  them  in  a  mixture  of  brandy, 
lemon  juice  and  sugar,  until  they  have  acquired  the  taste ;  drain 
them,  dust  them  with  flour.  Put  in  the  chafing-dish  three  table- 
spoonfuls  of  butter  ;  when  z'cry  hot,  fry  the  slices  on  both  sides, 
sprinkle    powdered    sugar    and    cinnamon,   and    serve    very    hot. 


145 


Bread  Saute. 

f^lJT  the  crust  from  a  thick  shce  of  bread;  put  in  the  chafing- 
^  cHsh  two  tablespoonfuls  of  butter;  when  very  hot,  brown 
the  bread  on  both  sides,  take  it  out,  and  put  in  two  tablespoon- 
fuls of  grated  ham,  two  tablespoonfuls  of  grated  cheese,  and  a 
gill  of  cream;  season  with  cayenne  pepper.  Mix  all  well 
together,    and    when    very    hot    spread    the    mixture    on    the    toast. 


146 


Warren's  Prune  Toast. 

/^UT  the  crust  from  rather  a  thick  shce  of  Vienna  bread;  put 
^  in  the  chafing-dish  two  tablespoonfuls  of  butter,  and,  when 
very  hot,  brown  the  bread  on  both  sides.  Pour  over  this  half 
a  pound  of  Warren's  Prunes,  which  have  been  previously  boiled 
long  enough  to  enable  you  to  remove  the  pits.  Sweeten  to 
taste.      Add    a   glass    of   sherry,   and    serve    with    cream. 


147 


Creamed  Anchovy  Toast. 

QIPREAD  six  slices  of  toast  from  which  the  crust  has  been  cut 
^  first  with  butter  and  then  with  anchovy  paste ;  put  in  the 
chafing-dish  half  a  pint  of  cream  ;  put  in  the  toast,  and  baste  con- 
stantly with  the  cream  until  very  hot. 


148 


Caviare, 

~P)UT  in  the  chafing-dish  four  tablespoonfuls  of  cream  ;  when  hot, 
■*-  add  the  contents  of  a  can  or  box  of  caviare ;  when  thoroughly 
heated,  serve  very  hot  on  nicely- browned  slices  of  toast  with  quarters 
of  lemon. 


149 


Wheatena  for  Breakfast, 

T)OUR,  very  slowly,  one  measure  of  Health  Food  Company's 
■^  Wheatena  into  six  measures  of  slightly  salted,  actively 
boiling  water.  Boil  one  minute ;  serve  with  cream  and  sugar. 
1  to  be  served  cold,  use  seven  measures  of  water  instead  of 
six,  and  pour  the  mush  into  moistened  moulds.  Turn  out 
when  cold.  It  can  also  be  cut  in  slices  and  fried  in  butter 
in  the  chafing-dish.  I  cannot  praise  too  highly  this  delicious 
cereal. 


ISO 


•lit. 


^^ 


